You can use the pioppini anywhere you would use mushrooms. Atop a pizza is perfect. I like them lightly sauted, as in this recipe. Served with a poached egg on top and more veggies below, I end up with the perfect small dinner that feels a lot bigger than it is.
- 1/2 head chard (or spinach), stems removed
- 1 pint pioppini mushroms, bottoms chopped off
- 1/s t fresh thyme and rosemary, minced
- 2 cloves garlic, sliced
- 3 T olive oil
- 1 poached egg
- salt and pepper to taste
Instructions:Put a large sauce pan over high heat and add 1 T olive oil. As the oil heats up, thinly slice the chard. Add the chard to the pan and saute, stirring continually, till fully wilted, approximately 2 minutes. Remove from pan, lower heat to medium, and add the rest of the olive oil. Meanwhile, bring a pot of water to boil for the egg. Add 1 T white vinegar right before adding the egg.